Tom Kerridge's Proper Pub Food by Tom Kerridge Read Free Book Online Page B

until needed. Finely chop the remaining shallots and leave on one side in a
separate bowl.
    Place the onion seeds in a dry frying pan over a medium-high heat and toast, stirring, for 2–3 minutes until aromatic. Immediately tip them into a bowl. Add the rapeseed
oil and vinegar to the bowl, then stir in the finely chopped shallots and chives. Season with salt and pepper and leave to one side until needed.
    Melt the butter with the water in a frying pan over a high heat and bring to the boil, stirring to dissolve the butter. Add the spring onions and a pinch of salt and simmer for
1–2 minutes until they are tender but still have a bite to them. Remove the spring onions from the pan and pat dry.
    Drain the shallots from the milk and pat dry. Dust them in the flour, shaking off any excess. Heat enough oil for deep-frying in a deep-fat fryer until it reaches 180°C. Add
the shallot rings and fry for 2–3 minutes until crispy and golden brown. Drain on kitchen paper and season.
    Serve the spring onions with the dressing spooned over and covered with the crispy shallots.

SALMON TARTARE AND CHOPPED EGGS WITH SODA BREAD
    I love the taste of smoked and raw salmon together. The balance of this dish is very important. There are many strong flavours all fighting for priority, so tasting as you make it
is a must! The oyster leaves are a real find if you can get hold of them. They taste of oysters and are a great addition to this dish.
    Serves 4
    300g salmon fillet, skinned, pin bones removed and cut into 1cm dice
    100g smoked salmon, whole not sliced, cut into 1cm dice
    4 salted anchovy fillets, finely chopped
    2 banana shallots, finely chopped
    2 tablespoons chopped chives
    1 tablespoon capers in brine, drained
    1 tablespoon chopped cornichons
    finely grated zest of 1 lemon
    2 top-quality free-range egg yolks
    2 hard-boiled eggs, shelled
    2–3 tablespoons rapeseed oil, to taste
    4 tablespoons mayonnaise
    4 oyster leaves (optional) – look for these online if your greengrocer doesn’t have any
    4 dill sprigs
    salt and cayenne pepper, to taste
    smoked paprika, to garnish
    1 loaf of freshly baked Soda Bread (see here ), still warm, to serve
    Mix the salmon and smoked salmon together in a non-metallic bowl. Add the anchovies, shallots, chives, capers, cornichons, lemon zest and salt and cayenne and mix. Add the egg
yolks and mix again. Divide the salmon mix into 4 equal portions and put on plates.
    Finely grate the hard-boiled eggs into a bowl and season. Mix with the rapeseed oil to make a ‘loose’ mix, then spread it on top of the salmon. Top with a spoonful of
mayonnaise and dust with a little smoked paprika. Stick on an oyster leaf and a sprig of dill in each portion and serve with the warm soda bread.

GIN-CURED SALMON WITH BUTTERMILK PANCAKES
    This salmon is very similar to Scandinavian gravadlax and needs a couple of days to cure. You can play around with the flavour combinations in the cure to suit – try vodka
and dill or whisky and coriander seeds.
    The buttermilk pancakes are dead easy to make and go well with many different ingredients – I especially like them with fish, fruit and cured meats.
    Serves 4
    175g soft brown sugar
    165g sea salt flakes
    1 teaspoon fennel seeds
    2 tablespoons juniper berries
    2 salmon fillets, about 300g each, pin bones removed
    150ml gin
    crème fraîche, to serve
    maple syrup, to serve
    1 tablespoon juniper berries, crushed, to serve
    4 shots of frozen gin, to serve
    For the buttermilk pancakes
    125g plain white flour
    40g caster sugar
    1 teaspoon salt
    1 teaspoon bicarbonate of soda
    300ml buttermilk
    50g butter, melted
    1 egg, beaten
    rapeseed oil
    Two days in advance, line a roasting pan or deep dish large enough to hold the salmon fillets with clingfilm, leaving enough over-hang to wrap around the fillets. Mix the brown
sugar, sea salt flakes, fennel seeds and juniper berries together in a bowl. Spread a layer of this mix over the clingfilm. Place a salmon fillet, skin side